Wednesday, July 18, 2012

Honey Lime Chicken with Caprese Salad


Well call me consistently inconsistent, but I’m back. I took the month of June off of my regular 9-5 job to take a 200 hour Yoga teachers training course and well, it took all of my time! I had hoped that I might continue the blog in my off hours, but it didn’t pan out that way.  It’s taken a while to get back into the swing of things because I’m now trying to get all the legal paperwork in order to be able to teach yoga to others. I have the training (or at leas the beginnings of it) to train, but I need the business paperwork / insurance to get in order. I’ve also been getting used to living on my own again … at least during the week. My partner has buggered off to school, so we are in long distance mode and that has definitely affected my cooking. Why cook all fancy when it’s just me? But I found reasons to cook and bake fancy before I met my boyfriend, I’m sure I can find them again.

To get this blog kick started again, I’ve made for you a simple yet refreshing (and healthy!) chicken dinner. I learned this recipe a few years ago and honestly cannot remember where or who from, but it’s so darn good and easy, I had to share it. Plus, in the summer time Caprese salads become my all time favorite side dish. It’s so easy to whip one up, especially when you grow your own cherry tomatoes!

So without further a due ….


Honey Lime Chicken Skewers

Fresh Chicken Breast or Thigh, cubed or cut into strips (whatever floats your boat)
¼ cup Honey
¼ cup Grape seed Oil
Juice of one Lime
Pepper (optional)

In a small bowl or casserole dish, whisk together honey, oil, limejuice and pepper. Once it is well blended place the chicken in it and marinate for a minimum of 1 hour. Don’t forget to place wooden skewers in clean water for the same amount of time. Skewer the marinated chicken and grill or bbq until chicken is cooked all the way through.


Caprese Salad

Cherry Tomatoes
Baby or Pearl Bocconcini (mozzarella balls)
Basil
Olive Oil
Balsamic Vinegar

Wash cherry tomatoes and place in a bowl. Place the same amount or half the amount of Bocconcini. It’s a salad you can eyeball whatever looks good to you. Finely chop a few large basil leaves and sprinkle on the tomatoes. Then drizzle equal parts oil and balsamic vinegar, use a spoon to mix all ingredients together and serve this lovely fresh summer salad.